Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

Grilled Jerk Shrimp and Pineapple Skewers

Up next in my summer grilling adventures I head down south to the Caribbean for some grilled Jamaican jerk shrimp using a tasty homemade jerk marinade. Jamaican jerk spice comes in the form of a spice blend a paste or a marinade and its main ingredients are allspice, scotch bonnet peppers, green onions, thyme, nutmeg and garlic. I like to make my own jerk marinate from scratch and although the list of ingredients may be long it is super simple to make and you should have most of the ingredients in your pantry already. This jerk shrimp is as easy to make as marinating the shrimp in the jerk marinade, skewering it and grilling it! Jerk spice is typically on the spicy side so I like to serve it with fresh fruits or salsas, especially in the summer! The only thing that is better than fresh fruit is grilled fresh fruit so why not throw something like pineapple or peaches onto the skewer along with the shrimp for grilling? It is hard to beat grilled meat on a stick for summer entertaining but throw some fruit into the mix and you have to have one of the most perfect appetizers around!

Hot and spicy jerk shrimp along with sweet and juicy pineapple on a stick is a fabulous combo!

Grilled Jerk Shrimp and Pineapple Skewers

ingredients

1 pound (20-25 or 16-20) shrimp, peeled and deveined

1/2 cup jerk marinade

2 slices pineapple, cut into 1/2 inch pieces

directions

Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.

I'm making this tomorrow. I would have never thought of peaches. 🙂 I have been reading your blog for awhile and hands down- yours is the best cooking blog out there. Your recipes are amazing!Thanks for sharing them all!

Anonymous: The scotch bonnet pepper is a chili pepper common in the Caribbean and it might be labeled as a Caribbean pepper. If you can't find them the habanero pepper has a similar heat and can be used in place of them, though the flavour is different. Here is the wikipedia article for more info on them: http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper)

For those of you not familiar with Scotch Bonnet Peppers, they are probably the hottest pepper available so be careful using them. Don't get any of the juices on your fingers and then rub your eyes. But, they are definitely good in Caribbean dishes!

So! Just moved into a new place and we can't have a grill at our apartment, could I make these on my stove top? I want to impress my boyfriends parents when they come over to see the new place, and I know they'd love these!– SsW

Hi Kevin – just stumbled across your site when looking for some jerk recipes. What did it take to fill the decanter you have a picture of? How many times the recipe? I am missing where the volume comes from. Thanks.

I made these. We love jerk seasonings and I thought they looked fantastic!I doubt I will make them again. The ginger was, in our opinion, incredibly overpowering. If I were to try it again, I would dial it back significantly and maybe use 1/4th the amount prescribed.I used a habanaro pepper because I could not find a Scotch Bonnet anywhere, and perhaps this altered the taste significantly, it also may have been a good bit hotter than a Scotch Bonnet.I am not sure, but they were wildly BLAZING! Haha.

You are not only one of my favorite chefs, but have always admired the photographs of your food. Today for th first time I was not able to have a photo included with the recipes. Hopefully this is not permanent. Keep up thee good work, enjoy all that you publish.

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.Read More